Sekerpare is one of the most popular sweets in Turkey and you can find it in any dessert shop here either in oval shape or ball shape. I don’t know if it is special to a region of Turkey like baklava. You can have genuine baklava in Gaziantep, which is located in the east. I’ve never heard that there is genuine sekerpare in a city though. As it is not troublesome to make this dessert at home, everyone can easily make it. You can surprise your guests with this sweet after a nice meal. They look like cookies before they are coated with syrup, so you can even enjoy them that way. Sekerpare is generally served with a glass of newly brewed Turkish tea, but you can have it with coffee too. It is a tradition here to serve something sweet you make at home during eids, and this one is mostly the second option after baklava.
Mom is with us now and she will be here for a week! She says she’s going to prepare some dishes like stuffed grape leaves and stuffed bulgur kofte to put in the freezer so that we can easily cook them when she leaves. We love you mom!
We had some guests this afternoon for tea and mom made sekerpare for them. She is very good at cooking and these were just like the ones we see at dessert shops, even better! I just assisted her with the garnish. I shared a sekerpare recipe before and it was great too, but you know moms always make thing better!
Semolina and flour are the main ingredients and I think they are in balance together. You can top these cookies with anything you like, but hazelnut -either crumbled or whole, almond, pistachio powder and coconut milk powder are the most preferred ones here. If you are planning to use hazelnut or almond, place them on cookies before cooking. Pistachio powder and coconut milk powder are sprinkled after they are taken from oven and coated with syrup.
20 minPrep Time
25 minCook Time
45 minTotal Time
- ½ cup castor sugar
- 1 egg
- A pinch of salt
- 125g butter
- 2 cups flour
- ½ cup semolina
- ¼ cup yogurt
- 1 tsp baking powder
- 2 cups sugar
- 2 cups water
- 1 tbsp lemon juice
- 2 tbsp crumbled hazelnut, pistachio or coconut milk powder
- Start with syrup. Mix water and sugar and cook it until it boils.
- Add lemon juice and boil for 5 minutes.
- Let it reach room temperature.
- Mix castor sugar, egg and salt until smooth.
- Add butter and continue mixing.
- Add yogurt, flour, semolina and baking powder and mix with your hand until combined well.
- You will have a soft and nonsticky dough. You can add a little extra flour or yogurt if needed.
- Preheat oven at 175C.
- Make small balls or oval shapes from it and place them on a baking paper in oven tray.
- Cook them 25 minutes until golden.
- Take cookies from oven and pour syrup on them.
- Wait for about 4 hours before serving so that cookies can absorb syrup well.
- Garnish with pistachio or coconut milk powder.
These ingredients make 25 cookies.
If you want to garnish them with hazelnut or almond, put them on top of cookies before baked.